Archive for August 4th, 2008

This week’s blueberries from the market were so plump and crisp, bursting with sweetness. They were so good to eat plain that I almost hated baking them, but I love clafouti so much that I had to make one with these little blue babies. I consider this a South Beach-friendly dessert, because it only calls for 1/3 cup flour and 1/2 cup sugar. Out of the three clafoutis that I’ve cooked on this blog, I think I love this one the most. Enjoy!

Blueberry-almond clafouti

1 1/4 cups almond milk

1 tablespoon sugar

1 1/2 cup blueberries

3 large eggs, room temperature

1/2 teaspoon almond extract

pinch of salt

1/3 cup all purpose flour

powdered sugar, for dusting

Preheat oven to 375 degrees F.  Grease a 10-inch diameter glass pie dish; sprinkle with 1 tablespoon sugar. Scatter cherries evenly over bottom of dish.

Using electric mixer, beat eggs, almond extract, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely.

Can be made 6 hours ahead. Let stand at room temperature. Lightly dust clafouti with powdered sugar and serve. Serves 6.

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